Who doesn’t love a good appetizer buffet? This Sunday, bring something special to the party: Stuffed Mushrooms. Cheese, sausage-y, spicy goodness. Easy to make and can be prepared ahead of time and baked on the spot.
Printable recipe
here
.
Stuffed Mushrooms
Ingredients
2 packages whole mushrooms
½ pound ground Italian sausage
1 tablespoon minced garlic
1 package cream cheese (8 ounces, softened)
¼ cup grated or shredded Parmesan cheese
¼ teaspoon onion powder
¼ teaspoon ground cayenne
salt and pepper
paprika for dusting
To Make It:
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil or parchment.
Saute Italian sausage and set aside to cool.
Clean mushrooms and remove stems. Finely chop stems.
Saute garlic and mushrooms until all moisture has evaporated. Set aside to cool.
When cool, mix mushrooms and sausage with cream cheese, Parmesan cheese, onion powder, ground cayenne, and salt and pepper to taste.
Use a spoon to generously fill each mushroom cap. Sprinkle with extra Parmesan and dust with paprika, if desired.
Place mushrooms on prepared baking sheet. Bake for 20 minutes or until liquid starts to form under the mushrooms.
I’m telling you, these were cheesy, gooey, amazing little bites of heaven. Flavorful, with conflicting textures and a variety of flavors to please all of the taste buds.
